牛肉品质的遗传和环境决定因素——综述
Genetic and Environmental Determinants of Beef Quality-A Review.
作者信息
Sakowski Tomasz, Grodkowski Grzegorz, Gołebiewski Marcin, Slósarz Jan, Kostusiak Piotr, Solarczyk Paweł, Puppel Kamila
机构信息
Department of Biotechnology and Nutrigenomics, Institute of Genetics and Animal Biotechnology, Jastrzebiec, Poland.
Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Warsaw, Poland.
出版信息
Front Vet Sci. 2022 Feb 24;9:819605. doi: 10.3389/fvets.2022.819605. eCollection 2022.
Abstract
The flavor, quality, and composition of beef changes with the cattle diet regimen. The quality of meat varies, and that variability is determined by both individual and environmental factors: age, breed, live weight, fatness degree, plane of nutrition, and concentrate/roughage ratio. The strategy for the rearing and feeding of cattle for slaughter should therefore aim at reducing the saturated fatty acid content and increasing the polyunsaturated fatty acid and monounsaturated fatty acid levels. Many diseases in humans, like atherosclerosis and cardiovascular diseases, are associated with dietary fat, and their development process could take a year, the results of which can be a shorter life and its lower quality. The objective of this review was to describe the factors affecting the meat quality and fatty acid profile of the intramuscular fat of European cattle fed various diets.
摘要
牛肉的风味、品质和成分会随着牛的饮食方案而变化。肉的品质各不相同，这种变异性由个体因素和环境因素共同决定：年龄、品种、活重、脂肪程度、营养水平以及精饲料/粗饲料比例。因此，用于屠宰的牛的饲养和喂养策略应旨在降低饱和脂肪酸含量，并提高多不饱和脂肪酸和单不饱和脂肪酸水平。人类的许多疾病，如动脉粥样硬化和心血管疾病，都与膳食脂肪有关，其发展过程可能持续一年，结果可能是寿命缩短和生活质量下降。本综述的目的是描述影响食用各种日粮的欧洲牛肌肉内脂肪的肉质和脂肪酸谱的因素。
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